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Looks delicious, you got some great color on those wings!!

Little 4 lb pork butt on the mini. Rubbed with Jeff's rub then smoked over hickory, apple & peach.This was right after it came out of the stall, at about 175. Unfortunately, my Guru food probe got fried during the reverse sear of the porterhouse last weekend. (it actually caught fire) So it was...

Thanks! The label on it said porterhouse, so that's what I went by. The only difference I notice between the two is that a t-bone has a smaller tenderloin portion. What about it makes it look like a t-bone to you? (I want to learn!) It was marked a "select" porterhouse, which I think just has to...

LOL the singing wasn't so bad! The ribs looked like they were basting nicely on the rotisserie!! Did you notice any flavor from the ash wood?

LOL I know! I was all set to go caveman, then chickened out at the last minute. Anyway thanks both of you!

Reverse Sear Porterhouse on the mini. Smoke over pecan & cherry until 120 degrees. Reverse sear. (still can't bring myself to do caveman) Served with home fries and sauteed spinach from the garden. Nom!

I haven't had any problems with blowing ash. If you look at my pic above, the fan ends-up pointing slightly up. So the fan brings air into the chamber, but it's not blowing air directly on the coals. Everyone here advised me to build the charcoal basket, so I haven't tried it without.  Best of...

Thanks I may take you up on that someday!

OMG, I love this!!!

From your post it sounded pretty tough to drill through the stainless steel, so I was hoping for something for something easier! I think I'll give the stacker a try and hope the kettle might be a bit bigger. I'll let you know if that doesn't work and I need the link to your pot. Thanks!!

Thanks Keith, but I don't think I'm patient enough to wait until Fall!!

Hi all, I've been looking for a Jumbo Joe to make a larger mini. (I think Keith called it the "Jimmy" ) I can't find one for less than $60. I've seen the regular Weber 18.5" kettle grills on Craigslist for as low as $25, though. Has anyone ever used one of these? I was thinking I could trim the...

I use a Guru with my mini. With the 3/4" adapter it fits perfectly into one of the side holes of the Smokey Joe Gold.    To be honest,I wouldn't have bothered if I didn't already have the Guru. It was just sitting in a drawer gathering dust so what the heck.... I bought the Guru originally for...

I agree that Bear's recipes always come out great! But, I gotta give you props too, for recommending the utility knife for scoring....worked like a charm!!

Oh man, this was sooo good! Had to change plans at the last minute as the ham didn't fit in the mini. So it got some open air smoke while I fired up my other smoker.  The extra smokiness was so nice, and the glaze is delicious!! Thanks again for posting Bear, I highly recommend this recipe!

Ah, I think I know just the kind you mean, and do have one. Thanks!

Okay, got it...thanks. Those hams really are beautiful!! Sue

Yeah the mini should do fine to open for some basting, and it sounds like the weather will be perfect.  I do have one question, since you offered. :) Since I can't do the drip basting, would you recommend just scoring the fat on the ham, rather than removing it?  Thanks! Suie

I'm planning on doing this on Sunday, in fact! Since I'll be using the miniWSM I won't have a way of putting the fat on an upper rack, but otherwise will be following these directions very closely. I can' wait!!

Thanks! I dd a dry cure: 2 T of tender quick, then added 2 T each of brown sugar and maple syrup. Pretty much followed Bearcarvers instructions. It's been in the 30's all weekend, so just had the little bit of heat from the AMNPS. So definitely a COLD smoke!